Loved it. made my own red curry paste and used the whole 2 tsp. Add broth right before coconut milk. I used chicken breast but actually grilled marinated slices and cubed. Marinated in olive oi, curry and garlic powder. Wanted to compensate for not using the thigh meat.

Reviewer:

I really love the thai coconut soups with lime juice. This one is as good as I have had locally in restaurants. Thank you for the great recipe!!
Just wanted to note that our thai red curry paste (from Thai Kitchen) was not spicy at all. It was very flavorful, but in our case the thing that added the "heat" were the jalapenos added (with seeds) just before eating. Anyways, a delightful and fun recipe to make. Definitely look forward to doing this one again.

Reviewer:

Just tried, written directions left out a couple steps, so watch the video (when to add prepared stock and how much lime juice (you squeeze two limes, and stock goes in just before coconut milk)). I loved it and I only like mild spice. I agree with another reviewer, the Thai Kitchen red curry paste is good, but I actually had to add more, and I only used 1 can of coconut milk! But this was very good with brown rice. Next time I will try the light coconut milk.

Reviewer:

amazing!It is an almost exact match to my fave thai soup-tom kha pak
I substiti
uted shrimp and removed them as soon as they were cooked so as to prevent them from becoming rubbery/overcooked.used only 2 tbsp fish sauce and 2cans of light cocnut milk
when I added the onion I also added some red and yellow diced peppers and a pinch of red pepper flakes and a tbsp of brown sugar.
adding a cup of diced pineapple really makes this soup more awesome! next time i will probably add some slivered carrots when i saute the mushrooms for more veggie oomph :)

Reviewer:

What a lovely soup. So many flavors! Based on another review and after tasting the Thai Kitchen Red Curry Paste (no heat at all) I doubled the amount and added a healthy four teaspoons and it added a nice warmth. I also used a serrano pepper instead of a jalapeno as that's what was in the fridge. I'm looking forward to having the remainder of this over brown rice tonight. I'll most certainly be making this soup again. Excellent recipe!!!

Reviewer:

This recipe was delicious. There is something missing from the recipe, in step #5 it says to add the lime juice, but nowhere in the ingredients is lime juice listed other then the limes for garnishment. I used 2 tablespoons because I found another thai recipe similiar to this one and that's what it called for. Other then that, I followed this recipe to a T, and it was wonderful. Although, next time I would like a little more heat and will use serrano peppers instead of jalapenos. Also, this is a light soup recipe, and if your looking to make it more hearty try using basmati rice or glass noodle with it. They are both great. Thanks for sharing, will be using this often.

Reviewer:

Made this recipe as is and is was good, not great in my humble opinion. Here are the changes I made the next time: 1) Instead of infusing broth with the lemongrass, ginger and garlic and discarding it 2) I add Thai flavoring from Gourmet Blends 3) Used 1 can of light coconut milk 4) Added 1 tsp of Sambal Oelek for spice 5) Chicken breasts instead of thighs.